Tender Pan-Fried Pork Filet

Name: Tender Pan-Fried Pork Filet
Yield: 4 servings
Cuisine: American
Ingredients: 1 Pork filet; 1 tbsp each ☆Sake, soy sauce, vegetable oil; 1/2 tsp each ☆Vinegar, sugar, katakuriko; 1 tbsp each ※Sake and soy sauce; 1 tsp ※Sugar (optional); 1 Spinach (to serve on the side)

cookpad.japan @cookpad_jp

I used to eat this dish a lot growing up. I learned the recipe properly from my mother this time.

I usually serve this with spinach, but it's great with bok choy, too.
I recommend serving green leafy vegetables with this dish, since they soak up the umami of the meat. Recipe by Meso

I used to eat this dish a lot growing up. I learned the recipe properly from my mother this time.

I usually serve this with spinach, but it's great with bok choy, too.
I recommend serving green leafy vegetables with this dish, since they soak up the umami of the meat. Recipe by Meso

cookpad.japan @cookpad_jp

I used to eat this dish a lot growing up. I learned the recipe properly from my mother this time.

I usually serve this with spinach, but it's great with bok choy, too.
I recommend serving green leafy vegetables with this dish, since they soak up the umami of the meat. Recipe by Meso

I used to eat this dish a lot growing up. I learned the recipe properly from my mother this time.

I usually serve this with spinach, but it's great with bok choy, too.
I recommend serving green leafy vegetables with this dish, since they soak up the umami of the meat. Recipe by Meso

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Ingredients

4 servings

1Pork filet
1 tbspeach ☆Sake, soy sauce, vegetable oil
1/2 tspeach ☆Vinegar, sugar, katakuriko
1 tbspeach ※Sake and soy sauce
1 tsp※Sugar (optional)
1Spinach (to serve on the side)

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Steps

1

Slice the pork fillet 1 cm thick, and pound lightly with your hand to flatten.
2

Combine the ☆ ingredients with the meat (pre-flavoring).
3

Heat a pan, add 1 tablespoon of oil (not listed) and pan fry the meat from Step 2. When it's about 80% cooked, add the ※ ingredients and mix well.
4

When the meat is cooked, take it out of the pan. Add the spinach that will be served with the meat (or bok choy, as I've used here) and stir fry.
5

Note: You don't have to add sugar to the meat in Step 3. I prefer it without.
6

By the way, do be sure to add sugar when you pre-flavor the meat in Step 2! The sugar will tenderize the meat.